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A new edition of the hidden gem at the heart of Diana Henry's
extraordinary cookbook repertoire 'Roast Figs, Sugar Snow has been
in my kitchen since the day I first opened it. Here is a book that
celebrates not only the ingredients of the winter shopping bag, the
pumpkins and pomegranates, chestnuts and soft, sweet spices, but
the heart and soul of the season. Each paragraph is a carol to what
makes the cooking of the cold months something to cherish.' - Nigel
Slater Coming soon from the critically acclaimed,
multi-award-winning, Sunday Times bestselling author Diana Henry,
her classic cookbook Roast Figs Sugar Snow, revisited, revised and
refreshed nearly 20 years after its first publication, with a new
foreword by Nigel Slater and seven new recipes. Full of comforting
delights from cold-weather climes - from the ski slopes of Italy,
to the coffee houses of Vienna and Budapest, the rural reaches of
New England and beyond - these recipes will bring warmth to your
heart as well as your home. Recipes include: -Georgian Cheese Pies
-Salad of Smoked Duck with Farro, Red Chicory and Pomegranates
-Pumpkin Tarts with Spinach and Gorgonzola -Vermont Baked Beans
-Roast Pork with Black Pudding, Apple and Mustard Sauce -Melting
Leg of Lamb with Juniper -Dublin Coddle -Snow Biscuits -Skier's
Chocolate with Bugnes -Roast Figs and Plums in Vodka with Cardamom
Cream
2020 James Beard Award Nominee NAMED ONE OF FALL'S BEST COOKBOOKS
BY The New York Times, Eater, thekitchn, Epicurious, Chowhound,
Completely Dorrie I can't help but envisage this book in kitchens
up and down the country, absolutely a-flutter with post-it notes,
not just to signal those recipes earmarked for cooking in the
future, but as a way of marking those already eaten with unflurried
joy. Nigella Lawson Henry's book will inspire you, even on a
Wednesday night. Eater Let the oven do the work with this
easy-going collection of full-flavored dishes from Diana Henry. All
of the recipes in this book can be cooked in one dish or pan. You
simply prep the ingredients then pop them in the oven to roast
while you get on with your life. From quick after-work suppers and
light veggie meals to more substantial feasts to feed friends,
these recipes are packed with full-on flavor. Diana includes
recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano
Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and
Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving
that impressive meals are achievable in every home - no matter how
limited your time, resources or energy.
As featured in the Daily Telegraph's 'Best cookbooks to turn to in
isolation' Diana Henry named Best Cookery Writer at Fortnum &
Mason Food & Drink Awards 2015 Winner - James Beard Award: Best
Book, Single Subject The Guild of Food Writers named Diana Henry as
Cookery Journalist of the Year 2015 Chicken is one of the most
popular foods we love to cook and eat: comforting, quick,
celebratory and casual. Plundering the globe, there is no shortage
of brilliant ways to cook it, whether you need a quick supper on
the table after work, something for a lazy summer barbecue or a
feast to nourish family and friends. From quick Vietnamese lemon
grass and chilli chicken thighs and a smoky chicken salad with
roast peppers and almonds, through to a complete feast with
pomegranate, barley and feta stuffed roast chicken with Georgian
aubergines, there is no eating or entertaining occasion that isn't
covered in this book. In A Bird in the Hand, Diana Henry o ffers a
host of new, easy and not-so-very-well-known dishes, starring the
bird we all love.
Food Book of the Year at the 2019 Andre Simon Food and Drink Book
Awards The Sunday Times Food Book of the Year 'A masterpiece' - Bee
Wilson, The Sunday Times As featured on BBC Radio 4 The Food
Programme 'Books of the Year 2018' 'This is an extraordinary piece
of food writing, pitch perfect in every way. I couldn't love anyone
who didn't love this book.' - Nigella Lawson Shortlisted for the
Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's
How to Eat a Peach is as elegant and sparkling as a bellini' - The
Guardian 'Books of the Year' 'I adore Diana Henry's recipes - and
this is a fantastic collection. They are simple, but also have a
sense of occasion. The recipes come from all over the world and
each menu has an evocative story to accompany it. Beautiful.' - The
Times 'Best Books of the Year' '...her best yet...superb menus
evoking place and occasion with consummate elegance' - Financial
Times 'The recipes are superb but, above all, Diana writes like a
dream' - Daily Mail 'Any book from Diana Henry is a joy and this
canny collection of menus and stories is no exception' - delicious
(As featured in delicious. magazine Top 10 Food Books of 2018) 'You
can always rely on Diana Henry. Her prose is elegant and evocative,
her recipes pure and delectably international. This is perhaps her
best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential
Cookbooks Published This Year' 'No one quite captures a place, a
moment, a taste and a memory like she does. If you've been there
before, you're transported back but if you haven't not to worry,
she takes you there with her' - The Independent 'Best Books of the
Year' 'The stories associated with the meals are what draw you in'
- The Herald 'The Year's Best Food Books' 'A life-enhancing book' -
The London Evening Standard 'Best Cookbooks To Buy This Christmas'
'...enchanting, evocative menus.' - iPaper 'One of my favourite
food writers with a book of 25 themed menus that I can't wait to
cook. This is top of my wish list!' - Good Housekeeping 'Favourite
Reads to Gift' When Diana Henry was sixteen she started a menu
notebook (an exercise book carefully covered in wrapping paper) in
which she wrote up the meals she wanted to cook. She kept this book
for years. Putting a menu together is still her favourite part of
cooking. Menus aren't just groups of dishes that have to work on a
practical level (meals that cooks can manage), they also have to
work as a succession of flavours. But what is perhaps most special
about them is the way they can create very different moods - menus
can take you places, from an afternoon at the seaside in Brittany
to a sultry evening eating mezze in Istanbul. They are a way of
visiting places you've never seen, revisiting places you love and
celebrating particular seasons. How to Eat a Peach contains many of
Diana's favourite dishes in menus that will take you through the
year and to different parts of the world.
*** Winner of The Fortnum & Mason Cookery Book of the Year
Award 2017 'This is everything I want from a cookbook: inspiration,
intelligent company, great good-mood food, and beautiful writing.'
Nigella Lawson 'No one writes about food so beautifully with
recipes which are, as the title says, simple to prepare yet always
enticing. A treasure both to give and receive.' Julia Leonard,
London Evening Standard 'Her latest book, Simple, is destined to
become a classic.' Daily Telegraph 'Diana Henry's latest release is
packed with tasty recipes we want to make again and again'. Jamie
Magazine 'I have always been a fan of this author for her good
basics and sensible recipes that taste delicious. She writes well
and gets the gastric juices going'. Irish Examiner 'It's the next
best thing to going to a favourite friend's for dinner and knowing
that the food will be delicious, you're going to love and be
nourished by everything, there won't be a weird fancy table
placement and there is no risk that you'll ever run out of wine.
Reading her recipes is almost as satisfying as making and eating
them.' Daisy Buchanan, The Pool 'A book to adore' Tom Parker
Bowles, Mail on Sunday 'Simple is her 10th book, and one of her
very best; beautifully written and endlessly inventive, it would
make a great gift for anyone interested in good food with minimal
effort (i.e. just about anyone).' Felicity Cloake, The Guardian
'Another outstanding collection of recipes for getting lunch or
dinner on the table "quickly and easily, but with pizzazz". It's
also a fascinating look at how eating habits have changed over the
past decade" Sunday Times As featured in Glamour's 'best cookbooks
ever written, to help inspire your daily cooking at home' No-one is
better than Diana Henry at turning the everyday into something
special. Here is a superb collection of recipes that you can rustle
up with absolutely no fuss, but which will knock your socks off
with their flavour. Peppered throughout the book are ingenious
ideas such as no-hassle starters and sauces that will lift any
dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill
and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream
to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes
the kind of ingredients we are most likely to find in our cupboard
and fridge - or be able to pick up on the way home from work - and
provides recipes that will become your friends for life.
BEST SUNDAY TIMES COOKBOOKS OF 2019
THE SUNDAY TIMES BESTSELLER
'For bung-it-in-the-oven cooks everywhere, this is a must-have book:
Diana Henry has a genius for flavour.' - Nigella Lawson
Whether you're short of time or just prefer to keep things simple, From
the Oven to the Table shows how the oven can do much of the work that
goes into making great food.
Diana Henry's favourite way to cook is to throw ingredients into a dish
or roasting tin, slide them in the oven and let the heat behind that
closed door transform them into golden, burnished meals. Most of the
easy-going recipes in this wonderfully varied collection are cooked in
one dish; some are ideas for simple accompaniments that can be cooked
on another shelf at the same time.
From quick after-work suppers to feasts for friends, the dishes are
vibrant and modern and focus on grains, pulses and vegetables as much
as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet
Potatoes & Spring Onions, Roast Indian-spiced Vegetables with
Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange
Flower Crumbs, Diana shows how the oven is the most useful bit of kit
you have in your kitchen.
'Cookery Book of The Year' Guild of Food Writers Awards Shortlisted
for the Andre Simon Awards Nominated for The Bookseller Cookery
Book Award, Sponsored by Foyles What happened when one of today's
best-loved food writers had a change of appetite? Here are the
dishes that Diana Henry created when she started to crave a
different kind of diet - less meat and heavy food, more vegetable-,
fish- and grain-based dishes - often inspired by the food of the
Middle East and Far East, but also drawing on cuisines from Georgia
to Scandinavia. Curious about what 'healthy eating' really means,
and increasingly bombarded by both readers and friends for recipes
that are 'good for you', Diana disocovered a lighter, fresher way
of eating. From a Cambodian salad of prawns, grapefruit, toasted
coconut and mint or North African mackerel with cumin to blood
orange and cardamom sorbet, the magical dishes in this book are
bursting with flavour, goodness and colour. Peppering the recipes
is Diana's inimitable writing on everything from the miracle of
broth to the great carbohydrate debate. Above all, this is about
opening up our palates to new possibilities. There is no austerity
here, simply fabulous food which nourishes body and soul.
No-one is better than Diana Henry at turning the everyday into
something special. Here is a superb collection of recipes that you
can rustle up with absolutely no fuss, but which will knock your
socks off with their flavor. Peppered throughout the book are
ingenious ideas such as no-hassle starters and sauces that will
lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt
and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and
Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme,
Diana takes the kind of ingredients we are most likely to find in
our cupboard and fridge - or be able to pick up on the way home
from work - and provides recipes that will become your friends for
life.
Caring about getting the maximum value out of the ingredients we
buy and cook is now second-nature for most cooks. And reduced food
waste goes hand-in-hand with spending less of course. It's also
about exploring a wider range of ingredients, from seasonal
vegetable and fruit gluts to interesting cuts of meat and fish.
There is great pleasure to be found in cooking ingredients when
they are at their best and in using any leftovers smartly (which
neatly saves work for the cook too). As always with Diana Henry,
flavour is the key. More than 300 delicious recipes in this book
are sourced from cultures around the world that know a thing or two
about getting the most out of as little as possible. Cook ahead,
make the most of gluts from the garden, magic what's left over into
a delicious new meal that takes little time. There is no sense of
going without here - it is all about the pleasure of making the
most delicious use of everything available.
'Thrust this book into the hands of anyone who thinks they can't
cook' - the Sunday Times Diana Henry shows you how to turn everyday
ingredients into something special with the minimum of effort. Cook
Simple is packed with over 150 recipes and ideas - many of which
Diana has harvested from her world travels - that offer simple ways
to make every meal spectacular. Diana dedicates a chapter to each
of 12 everyday ingredient groups: chicken, chops, sausages, leg of
lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit,
winter fruit, flour and eggs. Each recipe takes only minutes to
prepare with ingredients easily sourced from your local
supermarket. Features stunning pictures by award-winning
photographer Jonathan Lovekin.
This comprehensive book takes a fresh look at preserving. Jams and
jellies, chutneys and pickles, smoked and potted meats and cured
fish, cordials and alcohols, vegetables in oil, mustards and
vinegars - here are recipes to fill the larder with the most
delicious conserves of all kinds. Award-winning food writer Diana
Henry has sourced preserves from many different cuisines, from
familiar fruit jams to more unusual recipes such as Georgian plum
sauce, rhubarb schnapps and Middle Eastern pickled turnips. There
is expert advice and instruction on techniques where necessary -
from successful smoking (without expensive equipment) to foolproof
jellies. As always Diana's irresistible narrative style makes you
feel she is in the kitchen with you, guiding you gently through the
recipes and providing fascinating background that ranges from the
traditions of wild mushroom picking in Italy, Scandinavia and
Russia to Simone de Beauvoir (who compared making jam to capturing
time). Preserving makes the most of seasonal ingredients and
intensifies flavours wonderfully. It's also a delicious way of
making everyday food special and giving friends and family
something beautifully home-made. From elderflower in spring and
summer tomatoes, to autumn berries and winter vodkas, the recipes
in this book will provide you with season after season of wonderful
preserves.
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